From The Spice & Tea Exchange®
1+¼ tsp Himalayan Fine Mineral Salt
1/8 tsp Black Pepper - Butcher's Cut
2 TBS Organic Extra Virgin Olive Oil, divided
½ TBS (50-60 grinds) Earthly Delight Spice Blend
2 TBS Mushroom Paradise Spice Blend
1 TBS Vik’s Garlic Fix!
From the Grocer
1¼ lbs boneless/skinless chicken breasts, cut into ½“ pieces
4 shallots, minced
2 celery stalks, chopped
2 medium white potatoes, washed and chopped
½ lb fresh green beans, cut into ½" pieces
2 garlic cloves, minced
1½ cups half & half
1/3 cup all-purpose flour
2 cups chicken stock
¼ cup dry white wine or sherry
1 cup frozen sweet peas
2 TBS fresh chopped parsley
9-inch refrigerated (ready-to-bake) pie crust
1 cup plain bread crumbs
1 cup fresh shredded Parmesan cheese
2 TBS butter, softened
UNROLL prepared pie crust into a 9” round pie pan. Pre-bake crust per manufacturer’s instructions. Set aside.
MEANWHILE, season chicken with ¼ tsp Himalayan Fine Mineral Salt and Black Pepper - Butcher’s Cut.
HEAT 1 TBS Organic Extra Virgin Olive Oil over medium-high heat in a large non-stick skillet. Add chicken and cook for 5 mins, turning once. Set aside.
ADD remaining Organic Extra Virgin Olive Oil, shallots, and celery to pan. Cook until the vegetables begin to soften, about 5 mins.
ADD potatoes, green beans, and garlic. Cook for 2 mins. Add half & half to the pan. Stir flour into chicken stock until dissolved and add to pan. Add dry wine and cook, stirring until the mixture comes to a boil. Reduce heat to medium low. Cover and simmer, stirring occasionally, for 10 mins. Stir in the reserved chicken, peas, parsley, Earthly Delight Spice Blend, Mushroom Paradise Spice Blend, and 1 tsp Himalayan Fine Mineral Salt. Spoon mixture into the pie crust. Bake for 20 mins at 350°F.
PREPARE topping by adding bread crumbs, Parmesan cheese, butter, and Vik’s Garlic Fix! in a bowl and mixing well. Top chicken pot pie and bake 5-10 additional mins or until lightly browned and bubbly.
Yield: 6 servings
Total Time: 1 hr 25 mins
Prep: 25 mins
Cook: 1 hr